Jeffrey Morgenthaler

Latest Drink Recipe

Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look?

But then there’s this guilty feeling that I think kicks in for most people, where it’s like, “I can’t justify drinking something that contains a bunch of fucking cream.” And I get it, I totally do. Personally, I also try to save up those points and spend them during the holidays.

But there’s no getting around the delicious factor. So what about alternatives? I like almond milk in my coffee. I even make my own at home. But one creamy substitute that I can’t live without in my life is horchata. See the previous post for more on that. Anyway, as someone who has been making drinks for almost half of his life at this point, I had to try making something with horchata.

My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other things), simply Banjo. Banjo and I have a great way of working on cocktails together. It’s very collaborative, and nobody gets too attached to an idea if a better one comes along. (I wrote more about this process for Playboy, check it out)

And so it happened that we started working on our new horchata cocktail. And, of course, we broke out all of the typical formulas that we’d both seen on menus before: aged rum and horchata; aged tequila and horchata; variations on a White Russian with horchata instead of cream. And none of them were working, and we were about to scrap the whole idea.

But then we had a thought: what if instead of a flabby, creamy drink, we did something more bright and citrusy? We certainly hadn’t seen that done before, and we know rice milk isn’t going to curdle the way cream would. And suddenly, within minutes, we’d assembled what is quickly becoming one of our most popular new drinks, the Southbound Suarez. Named after our favorite song on our least favorite Led Zeppelin album, I like to think the same stands of a reminder of just how tough this one was to create.

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About Me

My name is Jeff Morgenthaler and I'm the bar manager at Clyde Common in Portland, Oregon.

I've been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, to elevate the experience of having a drink from something mundane to something more culinary.

The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.

No, really. I’m serious. In case you think I’m joking, or that you read that wrong, let me go on the record right now:

I make the best Amaretto Sour you’ve ever had in your life. No ifs, ands or buts about it, my Amaretto Sour dominates and crushes all others out there. And now, I’m going to share my secrets with you.

There are two things that impede all other Amaretto Sours from challenging mine. First off, the obvious: they’re too sweet. One does not simply use an everyday sour recipe to make a world-class Amaretto Sour, it must be adjusted for this particular liqueur.

Second, and this is a big one: amaretto isn’t strong enough on its own to stand up to a bunch of other ingredients. It’s weak. It needs help. And for this, I enlist the assistance of an old friend. One that knows amaretto’s strengths and weaknesses. Or, mainly, its weaknesses. One that works with amaretto, to complete it like Jerry Maguire completes Rene Zellwiger’s character, whatever her name was. And that, my friends, is cask-proof bourbon.

Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired. Serve and grin like an idiot as your friends freak out.

The Video

on Small Screen Network

My friends at Small Screen Network and I made a little video about the Amaretto Sour in my apartment a while ago, for a series we’re calling The Morgenthaler Method. Click below to watch the video:

Comments

88 Responses to “I Make the Best Amaretto Sour in The World”

My first drinking experiences in college were drinking overly sweet sour mix drinks, and I have to say I’ve always had a soft spot in my heart for those drinks. Hence my current penchance for bringing fratboy drinks back without the fratboy dickery. Can’t wait to try this out, Jeff.

I’ve utilized higher proof neutral grain spirits in the past (i.e. vodka) in the past to make customer 1st dates more interesting and make sure I don’t have to drink 15 or more for a buzz. However, I do love a little wood in my mouth. Nice touch!

In college, I used to love amaretto sours, because I was in a sorority. But too often they gave me heartburn, or didn’t get me drunk enough to just lie there and think of what decorations my ceiling needed.

This weekend, though, I’m going to make up for at least one of those mistakes! Also, I’m going to try your version.

09 Feb 2012 at 8:57 PM 9. Max Tagher

What is cask-proof bourbon? “Cask proof bourbon” in google returns only 5 results

09 Feb 2012 at 11:30 PM 10. Mr. Liles

So now, the question is, how many Amazing Amaretto Sours must I drink before you say, ’screw this, I never want to make one of those again. EVER!’

1) original spirit strength – it comes like that from the distillation apparatus and is between 70 and 95% [well American Whiskey is maximum 79% abv strong].
This liquor you don’t really want to drink…

2) barrel strength – the spirit is diluted with water, to age better and more consistent in the barrel/cask.
I guess there are differences from producer to producer but I guess, you can think about an average of 65% – 70% abv.
However due to the aging [and the angel share] the spirit looses some of the alcohol – and if bottled on cask strength it will have between >45% up to 65%.
This is good stuff – however you would need usually to dilute a bit…

3) bottle strength – the spirit is diluted further to bottle strength. This has various reasons: one is, that water is cheaper than alcohol. It brings down the price; another: most consumer would like to have a “drinkable” spirit without the need of further dilution. Then there is another price aspect: in Western countries tax on alcohol is usually calculated on the strength of alcohol – the lower the abv the less tax you have to pay.

There are several barrel proof / cask strength spirits out – however usually they are not very commercial.

I remember the same thing back when I first started bartending in the 90s and I believe they were called “stone sours” for some reason (obviously not because oranges are stone fruits). Kinda agree with you too as far as the amaretto sour is meant to be a low proof cocktail but it’s good to have a higher proof for those who only drink amaretto sours though most of those people tend to fear whiskey, unfortunately.

Is it okay if I grin like a jackass instead? I haven’t perfected the idiot pose yet.

10 Feb 2012 at 9:51 AM 17. Dshenaut

I agree with squirrelfarts (did I just type that?epic shot.

10 Feb 2012 at 11:24 AM 18. Todd

Nothing from this blog for months, and then a re-working of the first cocktail I ever loved. I haven’t been able to drink an amaretto sour in year, for the same reasons mentioned by others above. Stoked for an excuse to buy some Bookers and amaretto.

Thanks!

10 Feb 2012 at 4:40 PM 19. tomas

Ahoj. Youre right Jeff! When i was first tryed a.sour was like you explained. I use vodka, just want kick but still more amaretto. good idea is yours, definitely go make it! tomas from slovakia! na zdravie)

11 Feb 2012 at 6:47 AM 20. Johan

Is it still a Amaretto Sour when bourbon is added to it?

12 Feb 2012 at 2:47 PM 21. Randy

I had to try it, the very night I read about it. Now I, too, make the Best Amaretto Sour in The World! :)

I’ve made these twice now. I haven’t had an Amaretto Sour in ages, they were too sweet. The addition of the fresh lemon and bourbon make it more enjoyable. The egg whites are a nice touch! I should freeze those yolks for something delicious in the kitchen.

14 Feb 2012 at 1:08 PM 27. Kellie

what is the deal with the egg white? I have not heard of that being in an amaretto sour before.

Jeffrey – what is your idea on the eggy smell of drinks with egg white?

I read recently an article in Imbibe [UK]; Tony Conigliaro suggested, that you can aromatize your eggs with hydrosols [flower/herb waters], I tried it – however the smell is still there.
To use hydrosols as perfume [or the peel of citrus] works a bit better, but at the end you still have the smell, which I see as major setback for egg white.
I really don’t like to use the egg white substitute [like metil cellulose, which taste/smells a bit artificial and dusty] – but I don’t see a lot of alternatives.

Erik – I don’t have a problem with egg whites and ice, but of course we’re using the whites to just add a nice silky texture to the drink, not for the purpose of throwing on a three-inch head as others might be doing.

Dominik – I don’t have a problem with the egg smell/taste that a lot of people get. My guess is that some are really sensitive to it and others aren’t. My best recommendation would to be to simply leave the egg whites out for those folks.

16 Feb 2012 at 5:47 PM 31. Jordan

Love all your recipes Jeffrey. My fiancé really liked the eggnog you served at Clyde’s Common during the holiday. I made some for my office party and it went over great. I love Amaretto Sours, but just made your recipe and it knocked it out of the park. I had to splurge on the Bookers (which I sampled with a little water and it is excellent by itself) but well worth it. Thanks for sharing.

Just tried this with one modification: no cask bourbon in house…used Canadian Club (I’M SORRY!). It was either that or Jameson.

Still!!! Blooooody hell this is good. And frickin’ strong!!

21 Feb 2012 at 10:55 AM 34. Max Boivin

Very nice recipie! But i still think my recipie is the best one. I use pretty much the same “sweet, sour’n'egg white” but i do mine with calvados instead. Way more frutier wich i think fits more the palate of original Amaretto drinkers. If you want to try something good too, switch the sugar for maple syrup! Few drops of Angostura and you got one funky fresh Amaretto sour!!
But nice try man!!

Thanks for the weirdness, Max! And, “nice try” back on spelling the word “recipe”!

21 Feb 2012 at 11:19 AM 36. Max Boivin

Yeah, i saw it after hitting the “submit comment” button.. I’m from Montreal and french is my first language, «never bin goud in de riting in Inglish». Can’t wait to try your french next time i’m in Portland! Sans rancune!

Nice blog btw, nice reference for all the bartenders!!

26 Feb 2012 at 7:04 PM 37. AMS

Amazing as always

27 Feb 2012 at 11:31 PM 38. Scott

Hi Jeffrey,

I’m living in a country (Qatar) with a limited selection of liquor. (It is indeed dispiriting!) So I’m wondering if the extra proof is absolutely essential for this recipe, which sounds fabulous. That is, could I use regular-proof bourbon to similar effect?

It’s a half ounce of beaten egg white. Believe me, egg whites are real hard to measure if they haven’t been lightly beaten to begin with.

13 Mar 2012 at 1:34 AM 44. Devon

I’ve been making my amaretto sours for years with 1/2 oz. of bonded apple brandy, so it’s pretty gratifying to see that that’s your secret trick (essentially). I might up it to a full ounce, seeing that you’re using 3/4 of cask strength bourbon, which is fiery stuff.

I will have to try this, I am always looking for a better Amaretto Sour, and the drink is my go to test of whether a bartender is worth ordering a cocktail from or just getting a beer.

Having been drinking Amaretto Sours for over a decade I am glad to see a professional bartender recognize that the drink is really a whiskey sour with amaretto (although walk into a bar, order a whiskey sour, and see what garbage you get).

Question: Is there a recommended sub for the simple syrup (i.e. more egg white, or pineapple juice, or sprite zero) for someone not supposed to consume sugar?

I appreciate the kind words. However, if an Amaretto Sour is really your test of a bartender’s mettle, then I’m afraid you’re going to be in for a lifetime of disappointment. I might suggest another drink that more and more bartenders are learning to make properly, all over the world. How about an Old Fashioned? A Manhattan? A perfectly-executed Daiquiri? My fear here is that even some of the finest bartenders out there might not make a world-class Amaretto Sour, because, honestly it’s not really a world-class drink. The “classic” recipe here is 1 part amaretto, 2 parts sour mix. There’s really no venerable old recipe to revert to.

I wouldn’t skimp on the teaspoon of simple syrup. If you’re not supposed to consume sugar, amaretto is the real culprit here. At 165 calories per 1.5 ounces, that’s 25 carbs and almost 5 grams of sugar.

31 Mar 2012 at 9:00 PM 49. MothyrGrimm

Can’t wait to try this, it’s gorgeous! Although the egg does scare me a bit, I promise I’ll be brave… and I just had to say you’re so cute! :D

09 Apr 2012 at 11:46 PM 50. Jordan

I was taught to do my amaretto sours with fresh squeezed lime juice, egg white, simple syrup and a couple dashes of angostura bitters in bar school. They’re in my opinion delicious, but I’m definitely going to give this recipe a go when I get my hands on some Booker’s. Reading this inspired me to do some more research on sours and finding out that they’re all supposed to be with lemon is really eye opening. I’m a sponge for knowledge and just want to learn. Thank you!

19 May 2012 at 5:00 PM 51. Laura

I know this is a stupid question but in your margarita recipe when it came to the simple sugar it said 1:1 and in this it states 2:1. What does this mean? I am not a big cocktail maker, trying to learn. Thanks.

03 Jul 2012 at 7:08 AM 52. Adam K

@Laura – 1:1 means 1 part sugar to 1 part water. 2:1 means 2 parts sugar to 1 part water, aka rich simple syrup. The idea behind using a richer simple syrup is that you approximate the same amount of granulated sugar without adding additional unwanted water to the cocktail.

Props, Jeffrey, on your notation that an Amaretto Sour is really not a classic drink to begin with, and double props on promptly making it one!

13 Jul 2012 at 6:36 AM 53. MaryS

I rediscovered Amaretto last summer with a recipe for a sour using prosecco and lemon juice. Good but not what I was looking for. THIS is what I was looking for – and I have on hand a bottle Makers that has had sour cherries soaking in it for a couple of weeks. AMAZING! Try the sour cherry bourbon in this recipe. I didn’t need the simple syrup. And didn’t bother with the egg, but hey – I ain’t a pro.

14 Jul 2012 at 3:18 PM 54. Mrspitbull

Made it just as you said! PERFECT!

22 Jul 2012 at 11:35 PM 55. Kate

Jeffrey!! Do you ever bartend where you work now or strictly manage? I would love to come visit you while you were behind the bar. 1022 in Tacoma is my go to place for cocktails and my friends there use your recipe. It’s my “usual” drink.. although we sometimes throw in an expletive in the title for good measure. It’s that good! Thanks for making the best G-D Amaretto Sour in the world!! xoxo

30 Jul 2012 at 3:48 PM 56. Marie

I didn’t have the bourbon on hand, so I made it with all the other ingredients. Outstanding! Can’t wait to add the bourbon. Thank you for posting this!

I have to agree, I tried this drink using Woodfords reserve and although I quite like an amaretto sour I am more of a Manhattan or old fashioned kind of guy, but the addition of a decent bourbon makes this drink go up a notch. It’s bloody lovely! I dont think the new bottle of Amaretto and Woodfords reserve I just bought are going to last that long! (I think I will keep this one to myself and not let my wife in on it) Well done Jeffrey keep up the good work!

Question: My sours come out looking nice with a silky smooth head but how do you get that yellowy colour in this one? its beautiful. I have followed your recipe to the letter but mine does not look as good in colour!

18 Oct 2012 at 8:18 AM 60. Rook

Love the concept, love your style! Personally for me the lemon is overpowering everything, so I’m woking on adjusting the ratio’s slightly. But a delicious drink and you have every right to call it the best Amaretto Sour in the world. I’m working on mine! Thanks for the launching pad, and this one is definately going in ‘the book’!

Can’t wait to try this Jeffrey. I don’t have Disarronno, but I do have Luxardo’s. If i’m using superfine white sugar, how many bar spoons would that be equivalent to? Thanks!

02 Feb 2013 at 12:01 PM 62. Dimitry

Hi Jeffery

I am new to working with egg white and I have just use one whole egg white for the drinks I make but it dose seem inconsistent. So I see you use beaten egg white. So my question to you is how much do you whip the eggs and whats he best way to store them?

26 Feb 2013 at 10:39 PM 63. Hemant Samtani

Amaretto sours are generally a sweet drink the name sour is just the family of drinks that encompass the recipie…lemon juice,egg white and then an alcohol…(whiskey sour, bourbon sour and then margarita which is also a sour using lime instead of lemon).
Jeff has got a great recipe here but its not an amaretto sour….it is a twist on a classic recipe.
If you have always found amaretto sours too sweet omit the sugar syrup completley…i make these all the time at my bar and i never add sugar unless someone asks for it. One of my recipes is called a blood rum sour…brining together my two good buddies amaretto and dark rum….same recipie with a dash of angostura bitters…cheers

05 Apr 2013 at 11:46 AM 64. Zuri_james

Jeff,

Inspiring recipe! I substituted the bourbon with Laphroag Quarter Barrel, added Maraschino instead of SS, then a dash of Sade Absinthe (ran out of Maryln Manson!) then mixed the egg white separately with a dadh of orgaet and folks here in Zürich werevamazed! Cheers!

16 Apr 2013 at 6:03 PM 65. Tres

I made this drink at a party and it was an instant success the tips poured in as i made it!! Thank you!!!

18 Oct 2013 at 3:05 AM 66. kswillicooks

I made this drink and it is awesome! I omit the simple syrup, already sweet enough. I squeeze one lemon per drink, mix in the amaretto and bourbon and froth egg white in drink with my battery operated frother. Instant success with homemade amaretto! Thanks for this great recipe!

16 Nov 2013 at 8:35 PM 67. John

I just want to let you know that I have properly weened my friends and family off of sour mix with this recipe.

Sometimes I play with it and swap out the cask proof bourbon for rum for tequilla, or the lemons for lemons for limes or oranges respectively. But everyome is in love with it.

For a simple twist, I actually substituted the CPB with spiced rum, the lemoms for 1/2 oz. Of lime juice amd 1/2 oz. Orange juice, and then replaced the egg white with coconut milk. Garnished it with a a little pimeapple and everybody loved it, though I have no idea what the hell to call it now. Haha.

Anyway, thanks for the inspiration. :)

12 Dec 2013 at 8:31 AM 68. Tugger

This recipe isn’t great.

Pretty much ruined by the whiskey and too much egg-white.
Divide the egg-white by three, and use amaretto:vodka in a 3:2 ratio and you’re on to a winner.

02 Feb 2014 at 11:07 PM 69. brendonintendo

Inspired by your best-in-the-world Amaretto Sour I tweaked it a little and added a pear-walnut-goat cheese foam to the top. Calling it an Amaretto Tangy, 1.25 dissarono, .75 Bookers, .5 Lemon, stirred.

Kimball – Oh, I would highly recommend that bottle of Blanton’s barrel-strength. Give it a shot (no pun intended) and let us know how it goes!

30 Apr 2014 at 8:25 PM 73. Mattzilla

About a year ago someone asked me if I used egg whites in my sour drinks. It was five minutes before last call and after working a 13 hour straight short handed double shift I laughed and said “That is ridiculous.” He said you should try it, it’s amazing. Then he paid his tab and left.

Never thought about it again till I saw this article and tried your recipe. I must say, you are correct. You do make the best Amaretto Sour in the world dude! Nice job

27 May 2014 at 10:13 AM 74. David Sohigian

I made a few of these (using your video and recipe as a guide) last weekend and they were fantastic. I used Stagg Jr. (which seems to be in good supply in Portland right now) and strained the drink into the glass (which you show in your video but not in your instructions). It wasn’t as good as having it at Clyde Commons, but was pretty close. Thanks for the excellent recipe and I look forward to your book which I already have on pre-order at Amazon!

19 Aug 2014 at 9:04 PM 75. Mallory

As a bartender i am frequently looking for different recipes to test out. I love amaretto flavor (and margaritas) but can never have them because they give me heartburn. I am very anxious to try out your recipe since it doesn’t have the mix that would hurt me to drink (and actually enjoy!)
Not really sure if you have ever made a jalapeño margarita but they are wonderful for those that enjoy something a little spicier but figure I would share anyway. If you muddle jalapeños with simple syrup, add whichever tequila and lime juice, it makes a deliciously, slightly spicy cocktail that I enjoy but doesn’t cause me to have heartburn.
My best friend moved to Portland a couple years ago. I will find out if she has been to your bar and send her your way to try your amaretto sour and enjoy it vicariously through her. Thanks again for sharing!

19 Aug 2014 at 9:09 PM 76. Mallory

And through her, as I live on the other side of the country in georgia otherwise I would certainly let you make it for me.

Rich, with the complexity and lightness of the white whiskey. Delicious!

13 Feb 2015 at 8:19 AM 78. Chris Feltman

Pasteurized egg white comes in an easy pour carton and is a real time-saver for sours, especially in a busy bar. Plus, it removes all danger of Salmonella. I keep one in my fridge at all times. You might wanna give it a try sometime!
Cheers!

20 Feb 2015 at 4:02 PM 79. Amy Lewis

Hey thanks Jeff. That amaretto sour just made my day!

22 Feb 2015 at 4:48 PM 80. KB

Jeffrey,

This cocktail is amazing. I gave it a try tonight with Whistlepig Boss Hog… My wife started doing that running-in-place-flapping-arms Jonah Hill thing. By far my favorite barrel proofer to use from what I’ve tried; Smooth Ambler BP Rye works well too but the WP is amaze-balls.

Thanks for posting this.

KB

25 Mar 2015 at 10:27 AM 81. Dave

I don’t spend much time looking at cocktail recipes, but chanced across this one….and also noted the comments keep coming in. Nice job.

In my case for a period I was enjoying a godmother with fresh made sweetened lemon/lime juice. Ameretto, (di sarono) vodka and fresh made simple syrup with lemon lime.

Damn good drink. An ameretto sour with kick and fresh ingredients. A dynamite cocktail that tasted like candy and left a buzz.

Now this version looks damn good. I’ll be off to try it and report back. Thanks for the tip.

05 May 2015 at 5:30 PM 82. WanderfulJen

This is so yummy! Drinking it right now. Used Bulleit Bourbon because I’m a cheap ass. Thank you!

29 Aug 2015 at 5:27 AM 83. Mel

I absolutely loved this recipe! Would love it even more if I had the recipe for multiple servings. I had to make them one by one for a party once and they were such a hit – downside only was that I was stuck making this all night!

Could you share with me your proportions if making this for a big group? I couldn’t quite get it right. It either tasted bland or weak when I made them in big batches. Please please share with me your recipe if I were to make your killer amaretto sour for a group of about 50 people! Please please please and thank you so much! :)

10 Sep 2015 at 4:49 PM 84. Havard

I fucking dissagree- go to calibar. Bergen. Norway.

17 Sep 2016 at 4:04 PM 85. Awesome

This is the highlight of my day!!!
This is amazing!!!
Thank you!!

06 Mar 2017 at 1:08 AM 86. Luke

Jim Beam are apparently reducing Booker’s production by a third and almost doubling the price. Any suggestions for a substitution?

11 Apr 2017 at 9:27 AM 87. ThermionicScott

Just picked up a bottle of DiSaronno, and wouldn’t you know it, the hang tag features an Amaretto Sour recipe that includes cask-strength bourbon!

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